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This smoked salmon quiche delivers the perfect Easter brunch centerpiece with its flaky crust and creamy filling studded with asparagus and rich smoked salmon. I've perfected this recipe over several holiday gatherings and it consistently disappears within minutes.
I first created this quiche when hosting my first Easter gathering as a newlywed. The combination of tender asparagus and smoked salmon reminded my husband of his grandmother's cooking and it has become our mandatory holiday tradition ever since.
Ingredients
- Shortcrust pastry: Use homemade or store bought for convenience but homemade delivers superior buttery flavor
- Leek: Provides a delicate onion flavor that complements seafood better than regular onions
- Asparagus: The quintessential spring vegetable that adds texture and seasonal freshness
- Eggs: Create the custard base choose fresh eggs with bright orange yolks for best color
- Full fat cream: Essential for a silky luxurious texture don't substitute with milk or results will be watery
- Fresh dill: The perfect herb pairing with salmon look for bright green bunches without yellowing
- Smoked salmon: Splurge on good quality cold smoked salmon with vibrant color and moist texture
- Gruyere cheese: Adds nutty depth that balances the salmon select aged gruyere for more pronounced flavor
Step-by-Step Instructions
- Prepare the Crust:
- Whether using homemade or store bought pastry blind bake your crust until just set but not browned. This critical step prevents the dreaded soggy bottom once the wet filling is added. Allow the crust to cool slightly before adding fillings so the heat doesn't start cooking your eggs prematurely.
- Prep the Asparagus:
- Find the natural breaking point of each asparagus spear by bending until it snaps. This naturally removes the woody portion that would be unpleasant to eat. Cut the tender portions into pieces saving the pretty tips for decorating the top of your quiche where they will create a beautiful presentation.
- Sauté the Aromatics:
- Cook the leeks and garlic gently without browning as burned garlic will impart bitterness. The goal is translucent tender leeks that will almost melt into the custard. This step builds the foundation of flavor for the entire quiche and should not be rushed.
- Layer the Fillings:
- Begin with the sautéed vegetables to create a flavor base. Arrange salmon pieces with dimension by folding or twisting rather than laying flat which creates pockets of flavor throughout each slice. Distribute cheese evenly as it will create savory pockets within the custard.
- Mix the Custard:
- Whisk eggs and cream thoroughly until completely incorporated. Small streaks of egg white will create inconsistent texture in the finished quiche. Season properly as the custard needs to flavor all other ingredients. The mixture should be silky smooth before pouring.
- Bake to Perfection:
- Bake until the quiche is set around the edges but maintains a slight wobble in the center when gently shaken. This ensures a creamy texture rather than rubbery overcooked eggs. The top should be lightly golden not brown which indicates overcooking.
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I discovered the magic of this quiche when preparing Easter brunch for my extended family during a particularly chaotic year. The ability to make it the night before saved my sanity and watching my food critic uncle request seconds confirmed its status as a keeper recipe in our family archives.
Storing Leftovers
Refrigerate leftover quiche tightly covered for up to three days. For best results reheat individual slices in a 325°F oven for about 10 minutes rather than microwaving which can make the crust soggy. If freezing wrap individual slices in plastic then foil and freeze for up to one month. Thaw overnight in the refrigerator before reheating for best texture.
Versatile Variations
This recipe welcomes creative adaptations based on what you have available. Replace smoked salmon with hot smoked trout or leftover Easter ham. Substitute asparagus with broccoli spinach or artichoke hearts depending on seasonal availability. The cheese can be swapped for goat cheese feta or sharp cheddar to create entirely different flavor profiles while maintaining the same basic technique.
Serving Suggestions
Transform this quiche from casual to elegant based on your accompaniments. For a light lunch pair with a simple green salad dressed with lemon vinaigrette. For brunch add roasted potatoes and fresh fruit. Create an impressive dinner by serving small slices as a first course before a main dish of spring lamb. The versatility makes this recipe a true workhorse in your cooking repertoire.
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This smoked salmon quiche truly covers all occasions with its versatility elegance and unmatched flavor. A must-try recipe for your repertory!
Frequently Asked Questions
- → Can I prepare this quiche ahead of time?
Yes! You can prepare the quiche a day ahead and refrigerate it. Reheat covered with foil in a 325°F oven for 15-20 minutes until warmed through. You can also freeze the baked quiche for up to 2 months - thaw overnight in the refrigerator before reheating.
- → What can I substitute for leeks?
Shallots or sweet onions make excellent substitutes for leeks in this quiche. Cook them until softened but not browned for the best flavor profile that complements the salmon.
- → Can I use a different cheese than gruyere?
Absolutely! While gruyere offers a nutty flavor that pairs beautifully with salmon, you can substitute Swiss cheese, gouda, or even a mild cheddar. For a more distinctive flavor, try crumbled goat cheese.
- → How do I prevent a soggy quiche bottom?
For a crisp bottom crust, blind bake your pie shell first by lining it with parchment paper, filling with pie weights, and baking at 375°F for 15 minutes. Remove weights and bake another 5-7 minutes until lightly golden before adding filling.
- → What sides pair well with this salmon quiche?
This quiche pairs beautifully with a simple green salad dressed with lemon vinaigrette, roasted potatoes, fresh fruit, or a light spring soup like chilled cucumber. For brunch, serve with mimosas and fresh berries.
- → How can I tell when my quiche is perfectly cooked?
A perfectly cooked quiche should have a slightly golden top and a center that jiggles slightly but isn't liquid when gently shaken. The edges should be set, and a knife inserted about 1 inch from the edge should come out clean.